Trypsin inhibitor of some edible legume seeds [Egypt]
1988
Hamed, H.B. | Yosef, A.M. | Hassan, R.A. | Kassm, M.G. (Mansoura Univ. (Egypt). Faculty of Agriculture)
Trypsin inhibitor (TI) of six legume seed varieties was determined. Some treatments were made aiming to reduce this inhibitor such as heating, cooking, soaking and freezing. Obtained results revealed that heating at 100 C for 90 minutes destroyed about 96.0% of TI, while cooking for the same period decreased the inhibitor with 99% in all samples. Soaking treatment caused the lowest decrease in TI to about 19%. Freezing treatment was carried out using three green samples. Freezing for 150 days under-20 C was more effective on TI content than the other periods (60, 90 and 180 days).
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